Make Ahead Party Tagine

Written by armstrongpalooza in Favorite Recipes

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Make Ahead Party Tagine

From Lisa Armstrong
Great over basmati rice or couscous. 
If making ahead cover and refrigerate  for up to 3 days.
Print Recipe
Cook Time 1 hour 30 minutes
Course dinner, Main Course, Party, supper
Cuisine Middle East
Servings 8 servings

Equipment

  • Tagine dish optional

Ingredients
  

  • 6 sliced bacon
  • 10 oz chicken broth 295 ml
  • 16 chicken thighs skinless, boneless
  • 1/2 cup dried apricots
  • 2 tbsp garlic 6 large garlic cloves, minced
  • 2 tbsp ground cumin
  • 2 tsp paprika
  • 1 tsp hot chili flakes
  • 1 tsp dried oregano leaves
  • 3 bay leaves
  • 2 large onions small dice
  • 1-1/2 large pitted green olives thickly sliced
  • 1/2 cup chopped mint
  • 1/2 cup chopped cilantro

Instructions
 

  • In a large ovenproof saucepan, chop bacon and fry until crisp. 
    Add broth.
    Using a wooden spoon, scrape any brown bits from the bottom.
    Stir in chicken, apricots, garlic and seasonings. 
    Bring to a boil over high heat, stirring often.
    Meanwhile prepare onions and slice olives, then stir in. 
    If you saucepan can’t go in the oven, turn chicken mixture into a casserole dish.  Tightly covered.
    Bake for 1 to 1 ½ hours, stirring halfway through. 
    Sprinkle with mint and cilantro.
Keyword feed a crowd, party food, tagine

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